The Andalusian cold soup that is thicker than gazpacho and made with bread is salmorejo.
Salmorejo originated in Córdoba, in southern Spain, and is traditionally prepared by blending tomatoes, dense bread, extra-virgin olive oil, garlic, and salt. The bread and generous amount of oil give it a smooth, creamy texture that is substantially thicker than typical gazpacho.
It is served cold, often as an appetizer, and commonly garnished with diced jamón ibérico and hard-boiled egg. The bread is traditionally a dense white loaf such as pan de telera, whose firm crumb helps create salmorejo’s characteristic body.
Salmorejo is related to other Andalusian preparations, including gazpacho and porra antequerana, so menus and regional recipes can overlap. A useful distinction is that gazpacho is usually thinner and more vegetable-forward, while salmorejo is a dense tomato-and-bread cream. The word salmorejo also appears in the Canary Islands for a meat marinade, a separate use of the name.